This is a beautiful topping for almost any dessert but is also excellent for making a rich, chocolate milk. Use a half-teaspoon in espresso for an awesome mocha. Our favorite dark chocolate for this sauce is Guittard, which conveniently comes in 3-2 oz bars, each of which is scored for breaking.
3/4 cup Whole Milk
2 tsp Monte-Bellaria Lavender Culinary Lavender
2 cups Sugar
1/2 tsp Salt
2 oz Unsweetened Dark Chocolate, broken into pieces
2 Tbsp Unsalted Butter
- Bring milk to a boil in a large pot. Remove from heat and add M-B Culinary Lavender Buds. Allow to steep for 15 minutes. Strain out buds, retaining lavender milk.
- Re-heat milk to a light boil and add sugar, salt and chocolate. Stir constantly and boil for another 3 minutes until all the ingredients are melted and smooth.
- Allow to cool for 10 minutes and then stir in butter. Beat or whisk for 2 minutes.
- Allow to cool completely.
Yield: 20 servings
If you are using this as a dessert topping, you can add a half-cup of chopped California Walnuts after step 3 in the directions.